Easter feels like a long time ago, but since the children are still off school, I think this can just about make a claim to be an Easter ham, rather than just a ham. Everyone said this was delicious, and even I was tempted to have a little nibble, even though I don’t eat meat. I’m just hoping there’ll be some left portion off and freeze, because it is very useful for adding to chicken dishes.

There are lots of recipes for hams, including boiling in cola, or using ginger wine and marmalade in the glaze. I have kept things simple here, but it this is an easy, basic recipe that can be adapted depending on how creative you’re feeling.


Stage 1 – soaking the ham

  • ham joint
  • cold water

Stage 2 – boiling the ham

  • 1 carrot, sliced
  • 1 leek, trimmed and sliced
  • 1 small onion, quartered
  • 2 bay leaves
  • 1tsp peppercorns

Stage 3 – glazing and roasting

  • 1tsp dijon mustard
  • 1tsp wholegrain mustard
  • 2tbsp runny honey
  • cloves, for studding

Stage 1

The first question is to soak or not to soak. Most recipes these days say not to bother.  I thought the children would prefer the ham it if it were a little less salty, so I soaked it overnight in a pan of cold water.

Stage 2

Pour out the soaking water and top up with fresh, cold water. Add the carrot, leek, onion, bay leaves and pepper and simmer for about an hour and a half.

Stage 3

Set the oven to 200C.

Leave the ham to cool in its stock for half an hour or so. When it is cool enough to handle, use a sharp knife to cut the skin, and a little of the fat off the ham. Score the ham to make a diamond pattern.

Mix the honey and mustard together and drizzle and rub it into the ham.

Stud the cloves into the centre of each diamond.

Bake for 20-25 minutes. Great hot or cold.